Vegan Pasta Primavera

By Kathy228 on June 03, 2009

100.00%;

1 Reviews

Photo by Kathy228

Prep Time: 20 mins

Total Time: 40 mins

Servings: 4

Photo by Kathy228

About This Recipe

"The sauce is slightly creamy and rich, yet light. If you don't tell, no one will guess it's vegan. It's good even a couple days later. VARIATION: Instead of vegan no-chicken broth and coconut milk, you can use 3-1/2 cups plain soy milk. Modified from The Compassionate Cook cookbook."

Ingredients

3 tablespoons
olive oil

1
onion, diced

3
garlic cloves, minced

1 tablespoon
dried basil

5 tablespoons
flour

2 cups
coconut milk
( 14 oz can)

1 1/2 cups
no-chicken broth

1/4 cup
nutritional yeast

1 small
head broccoli, cut into florets

1 medium
carrot, thinly sliced

1/2 lb
fresh mushrooms, sliced

1 cup
frozen peas

1 1/2 teaspoons
sea salt

1/2 teaspoon
pepper

1 lb
angel hair pasta

Directions

Heat the olive oil in a large saucepan over medium heat.

Cook the onion, garlic, and basil until the onion becomes translucent, about 5-7 minutes.